LIQUID CREAM SUBSTITUTE.

Abstract

The present invention relates to cream substitutes for food products such as coffee and tea. In particular, the invention relates to a liquid cream substitute comprising casein-based protein, phospholipids, gellan gum, bicarbonate, citrate, and oil. Additional aspects of the invention are a beverage comprising a liquid cream substitute and a process for preparing a liquid cream substitute.

Description

FIELD OF INVENTION The present invention relates to cream substitutes for food products such as coffee and tea. In particular, the invention relates to a liquid cream substitute comprising casein-based protein, phospholipids, gallan gum, bicarbonate, citrate, and oil. Additional aspects of the invention are a beverage comprising a liquid cream substitute and a process for preparing a liquid cream substitute. BACKGROUND OF THE INVENTION Cream substitutes are widely used as whitening agents in hot and cold beverages such as coffee, cocoa, malt drinks, and tea. They are commonly used in place of milk and / or dairy cream. Cream substitutes come in a variety of flavors and provide mouthfeel, whitening, body, and a smooth texture. They can be in liquid or powder form. A liquid cream substitute may be intended for storage at room temperature or under refrigeration and must be stable during storage without phase separation, creaming, glaze, sedimentation, or the development of undesirable flavors. The liquid cream substitute must also maintain a consistent viscosity over time.When added to hot or cold beverages, the liquid cream substitute should dissolve quickly, provide good whitening ability, and remain stable without fading and / or settling while providing superior taste and mouthfeel. There is a growing number of consumers concerned about synthetic or artificial additives in food products. Therefore, there is a demand for commercially available liquid creamers that do not contain synthetic ingredients or ingredients that consumers may perceive as synthetic. A large number of consumers would prefer not to consume products containing synthetic emulsifiers or phosphate regulators. However, these are typically needed to ensure the physical stability of the liquid creamer throughout the product's shelf life and after it is dissolved in coffee. Furthermore, they are necessary to achieve the desired whitening effect and mouthfeel / texture in the coffee. Many liquid cream substitutes experience physical separation in low-pH, high-mineral beverages, especially when added to high-temperature drinks. This physical separation is frequently referred to as reculation, 15 curdling, caking, aggregation, or sedimentation. This phenomenon is related first to the discharge of emulsion droplets and then to the aggregation of the droplets. There is a need to provide liquid cream substitutes that have an ingredient list appealing to consumers and that are still stable throughout their shelf life and provide good sensory properties without any physical instability 20 when added to beverages. Furthermore, the liquid cream substitute must perform well when added to beverages consumed by consumers using water with a wide range of different hardness levels (e.g., water with varying levels of dissolved calcium and magnesium). No reference to prior art documents in this specification should be considered an admission that such prior art is widely known or forms part of common knowledge in the field. As used in this specification, the words “comprises,” “comprising,” and similar words should not be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to.” BRIEF DESCRIPTION OF THE INVENTION An objective of the present invention is to improve the prior art and provide an improved solution to at least some of the drawbacks described above, or at least to provide a useful alternative. The objective of the present invention is achieved through the subject matter of the independent claims. The dependent claims further elaborate on the idea of ​​the present invention. Accordingly, the present invention provides in a first aspect a liquid cream substitute comprising oasein-based protein, phospholipids. gallan gum, bicarbonate, nitrate and oil, wherein casein-based protein is present at a level between 0.45 and 1.55%, phospholipids are present at a level between 0.1 and 0.7%; gallan gum is present at a level between 0.02 and 0.04%, bicarbonate is present at a level between 0.07 and 0.15%, citrate is present at a level between 0.12 and 0.24%, and oil is present at a level between 6 and 16%; all percentages being as a percentage by weight of the liquid cream substitute. In a second aspect, the invention provides a product comprising the liquid cream substitute of the invention. A third aspect of the invention relates to a process for preparing the liquid cream substitute of the invention comprising: dissolving the ingredients as defined in claim 1 in hot water with stirring; sterilizing the composition using the temperature treatment Ultra-high temperature (UHT); homogenize the composition; wherein homogenization is performed before UHT treatment, after UHT treatment, or before and after UHT treatment. Surprisingly, the inventors have discovered that phospholipids (for example, in the form of vegetable lecithin) in combination with casein-based protein at a specific concentration range and in combination with bicarbonate and citrate as regulators provide good shelf-life stability for liquid cream substitutes. The liquid cream substitute did not compromise texture or bleaching ability when added to hot coffees. Similar cream substitute behavior was found when added to hot tea. Additionally, the bleached coffee and tea did not exhibit instability problems such as fading and / or defatting.The liquid cream substitute composition of the invention can be used with water with a wide range of hardness levels (e.g., water with varying levels of dissolved calcium and magnesium). Casein-based protein or phospholipids alone do not provide acceptable results in liquid cream substitutes without the inclusion of emulsifiers such as mono- and diglycerides or esters thereof. Remarkably, the combination of casein-based protein and phospholipids provides good functionality within the complex matrix of the liquid cream substitute, resulting in stable oil-in-water emulsions with good whitening capabilities over a shelf life of many months.In particular, it is surprising that a combination of gellan gum and phospholipids provides good functionality in liquid cream substitutes containing caseinate, offering good-tasting, oil-in-water emulsions with good bleaching capabilities for a shelf life of many months, for example, without the need for low molecular weight emulsifiers. 25 The combination of casein-based protein and phospholipids is further improved in. combination with bicarbonate and nitrate at specific concentrations, BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a graphical representation of an evaluation of liquid cream substitutes, varying the ratio of sodium bicarbonate to potassium citrate. Regions A–F are as described in Example 14. DETAILED DESCRIPTION OF THE INVENTION Accordingly, the present invention relates in part to a liquid cream substitute comprising casein-based protein, phospholipids, gum arabic, bicarbonate, nitrate, and oil, wherein the casein-based protein is present at a level between 0.45 and 1.55%, the phospholipids are present at a level between 0.1 and 0.7% (e.g., between 0.2 and 0.5%), the gum arabic is present at a level between 0.02 and 0.04% (e.g., between 0.3 and 0.4%), the bicarbonate is present at a level between 0.07 and 0.15% (e.g., between 0.08 and 0.12%), the nitrate is present at a level between 0.12 and 0.24% (e.g., between 0.16 and 0.20%), and the oil is present at a level between 6 and 16% (for example, between 6 and 12%); all percentages being as a percentage by weight of the liquid cream substitute.The combination of phospholipids, gum arabic, bicarbonate, and citrate at the claimed levels provides a casein-based protein (e.g., caseinate) cream substitute emulsion with good taste, texture, and stability. Good stability can be achieved without the cream substitute being too thick to easily pour or form a gel. Liquid cream substitutes are used as whitening agents and mouthfeel / texture modifiers to enhance hot and cold beverages such as tea, coffee, cocoa, and malt drinks. They can also be used in other food applications such as soups. They are available in a variety of flavors to complement the beverage to which they are added and are also convenient for people who do not have a readily available supply of fresh milk or who choose not to consume milk. In the context of the present invention, casein-based protein refers to materials that are primarily composed of casein. In one embodiment, the casein-based protein can be selected from the group consisting of caseinate, micellar casein, and combinations thereof. The casein-based protein can be caseinate. The caseinate can be, for example, sodium caseinate, potassium caseinate, or calcium caseinate. The liquid cream substitute of the invention can be protein-free in addition to casein-based protein; for example, it can be free of coconut and almond protein. The phospholipids according to the invention may be contained within vegetable lecithin, for example, they may be contained within lecithin from the group consisting of soybean, sunflower, rapeseed (e.g., cinnamon), cottonseed, oat, and combinations thereof. The phospholipids may be contained within defatted lecithin, for example, defatted powdered lecithin with a phospholipid content greater than 95% by weight. The phospholipids may be contained within fluid lecithin, for example, lecithin comprising between 50% and 75% by weight of phospholipids together with triglycerides and minor amounts of other substances. The phospholipids may be contained within fractionated lecithin. The phospholipids according to the invention may not be dairy phospholipids, for example, the phospholipids according to the invention may not be phosphatidylethanolamide, phosphatidylin or sphingomyelin. One embodiment of the present injection provides a liquid cream substitute comprising caseinate, vegetable lecithin, gellan gum, bicarbonate, citrate, and oil, wherein the caseinate is present at a level between 0.45 and 1.55%, the vegetable lecithin is present at a level to provide between 0.1 and 0.7% phospholipids, the gellan gum is present at a level between 0.02 and 0.04%, the bicarbonate is present at a level between 0.07 and 0.15%, the citrate is present at a level between 0.12 and 0.24%, and the oil is present at a level between 6 and 16%; all percentages being as a percent by weight of the liquid cream substitute. Soy lecithin has been used for many years as an emulsifier. However, some consumers would prefer not to consume products containing soy ingredients, for example, due to a desire to avoid ingredients that may originate from genetically modified crops. This desire to avoid genetically modified ingredients may lead to the avoidance of non-genetically modified ingredients (e.g., non-GMO soy) by association. Some consumers may also suffer from soy allergies in food. The phospholipids according to the invention may be comprised within the lecithin group consisting of sunflower, rapeseed (e.g., canola), cottonseed, oat, and combinations thereof. In one embodiment, the phospholipids are comprised within sunflower lecithin or rapeseed (e.g., canola) lecithin.Phospholipids may be contained within a lecithin that is from a non-genetically modified source. Advantageously, the liquid cream substitute of the invention is stable without requiring emulsifiers that consumers may perceive adversely. For example, it can be stable during storage at room temperature and Refrigerate for at least 6 months. For example, it may be stable when added to hot or cold coffee or tea. In one embodiment, the liquid cream substitute contains less than 0.001% by weight of monoglycerides (MAGs), diacylglycerols (DAGs), and diacylglycerol tartaric acid esters (DATEMs). For example, the liquid cream substitute may contain less than 0.0001% by weight of MAG, DAG, and DATEM. The liquid cream substitute of the invention may be free of added MAG, DAG, and DATEM. The term “free of added” means that the composition of the cream substitute does not contain any MAG, DAG, or DATEM that has been added as such or is present in sufficient quantities to substantially affect the stability of the cream substitute emulsion.A cream substitute free of added MAG, DAG, and DATEM may contain minor amounts of these emulsifiers that do not substantially affect the stability of the emulsion but are present, e.g., as minor impurities in one or more of the cream substitute ingredients. For example, vegetable oils 15, 20, and 25 may naturally contain small amounts of monoacylglycerols and diacylglycerols. The liquid cream substitute of the invention may be free of MAG, DAG, and DATEM. Monoacylglycerols are also known as monoglycerides, and diacylglycerols are also known as diglycerides. In one embodiment, the liquid cream substitute contains less than 0.001% by weight (e.g., less than 0.0001% by weight) of low molecular weight emulsifiers other than those naturally occurring within lecithin, such as phospholipids and glycolipids.For example, the liquid cream substitute may contain less than 0.001% by weight (e.g., less than 0.0001% by weight) of low molecular weight synthetic emulsifiers. In the context of the present invention, the term low molecular weight emulsifying agents refers to emulsifying agents with... A molecular weight less than 1500 daltens. The casein-based proteins according to the invention are not low molecular weight emulsifiers. The liquid cream substitute of the invention may be free of added low molecular weight emulsifiers other than those naturally occurring within lecithin, such as phospholipids and glycolipids. For example, the liquid cream substitute of the invention may be free of low molecular weight emulsifiers other than those naturally occurring within lecithin, such as phospholipids and glycolipids. The term “naturally occurring within lecithin” means substances present in lecithin and in the natural material from which it was extracted. The liquid cream substitute of the invention may be free of added low molecular weight emulsifiers. For example, the liquid cream substitute of the invention may be free of synthetic low molecular weight emulsifiers.Low molecular weight emulsifiers include, but are not limited to, monoacylglycerols, diacylglycerols, diacephylled tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, sorbitan dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactic acid esters of monoglycerides, and diglycerides and sucrose esters of fatty acids.In one embodiment, a cream substitute composition according to the invention is free of monoacylglycerols, diacylglycerols, diacetylated tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and 25 monostearate, sorbitan monooleate, and propylene glycol monolaurate. The liquid creamer of the invention contains sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monophosphate, succinic acid esters of mono- and diglycerides, lactic acid esters of mono- and diglycerides, and sucrose esters of added fatty acids. Advantageously, the liquid creamer of the invention is stable without requiring pH-regulating ingredients that may be undesirable by consumers, such as phosphate salts. For example, it can be stable during storage at room temperature and refrigeration for at least 6 months. For example, it can be stable when added to hot or cold coffee or tea. In one embodiment, the liquid creamer of the invention contains less than 0.001% by weight (e.g., less than 0.001% by weight) of phosphate salts.The liquid cream substitute of the invention may be free of added phosphate salts. Phosphate salts include monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium pyrophosphate, potassium pyrophosphate, and potassium hexametaphosphate.In one embodiment, a cream substitute composition according to the invention is free of added monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium hexametaphosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium polyphosphate, potassium polyphosphate, sodium hexametaphosphate, and potassium hexametaphosphate. The combination of gellan gum and phospholipids provides a liquid cream substitute that is stable without the addition of other gums such as acacia gum. Guar gum. This is advantageous since consumers want products with ingredient lists. For example, the liquid creamer can be stable during storage at room temperature and refrigeration for at least 6 months. For example, it can be stable when added to hot or cold coffee or tea. In one embodiment, the liquid creamer of the invention contains less than 0.001% by weight of polysaccharides other than galan gum. The liquid creamer of the present invention can be free of added polysaccharides other than galan gum. In the context of the present invention, the term polysaccharide refers to saccharide polymers of more than 10 monosaccharide units. Gellan gum is a water-soluble anionic polysaccharide obtained by production from the bacterium *Sph. ogomonas elodea*. In one form, gellan gum is high-acyl gellan gum. High-acyl gellan gum provides a desirable viscosity of the liquid cream substitute and good emulsion stability. The citrate, according to the liquid cream substitute of the invention, may be provided in the form of a salt selected from the group consisting of potassium citrate, sodium citrate, calcium citrate, magnesium citrate, and combinations thereof. The citrate may be provided in the form of citric acid, for example, contained within a citrus juice such as lemon juice. The bicarbonate, according to the liquid cream substitute of the invention, may be provided in the form of a salt selected from the group consisting of potassium bicarbonate, sodium bicarbonate, and combinations thereof. In one embodiment, the citrate is provided in the form of potassium citrate, and the bicarbonate is provided in the form of sodium bicarbonate (baking powder). 5 In one embodiment, the oil is selected from the group consisting of coconut oil, high-oleic canola oil, high-oleic soybean oil, high-oleic sunflower oil, high-oleic safflower oil, and combinations thereof. For example, the oil may be selected from the group consisting of coconut oil, high-oleic canola oil, high-oleic sunflower oil, high-oleic safflower oil, and combinations thereof. The oil, according to the liquid cream substitute of the invention, may have a solid fat content of less than 1% at 4°C. This provides good stability of the cream substitute emulsion at temperatures such as those that may occur in a refrigerator, since solidification of the oil can lead to precipitation. The solid fat content may be measured by pulsed NMR, for example, according to IUPAC Method 2.150 (a), method without special thermal pretreatment [International Union of Pure and Applied Chemistry, Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Revised and Enlarged Edition (1987)]. The oil according to the invention may be selected from the group consisting of cinnamon oil, soybean oil, sunflower oil, safflower oil, algae oil, and fractions and combinations thereof. High-oleic oils provide health benefits due to their high monounsaturated fat content and have good stability. The oil according to the invention may be selected from… group consisting of high oleic caryola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, high oleic algae oil and combinations of these.The liquid cream substitute of the invention may comprise a sweetener, for example, a sweetener that occurs naturally. In one. In this embodiment, the liquid cream substitute comprises a sweetener selected from the group consisting of sucrose, fructose, glucose, hydrolyzed starch syrup (e.g., with a dextrose equivalent (DE) value between 40 and 100), maltitol, sorbitol, maltitol, erythritol, steviol glycosides, and combinations thereof. The liquid cream substitute may comprise, for example, a sweetener selected from the group consisting of sucrose, fructose, glucose, maltitol, sorbitol, maltitol, erythritol, steviol glycosides, and combinations thereof. The sucrose may be in the form of cane sugar, beet sugar, or molasses; for example, the sweetener according to the invention may be cane sugar, beet sugar, or molasses.Fructose, glucose, or sucrose may be present in agave syrup; therefore, the sweetener according to the invention may be agave syrup. Fructose and glucose are components of honey; therefore, the sweetener according to the invention may be honey. Sorbitol, maltitol, and erythritol are found in fruits or may be produced by enzymatic reactions from natural raw materials. Mogrosides are found in monk fruit (Syraíba grichol). Therefore, the sweetener according to the invention may be monk fruit juice. Steviol glycosides are found in stevia leaves (Stevia rhubarb). Therefore, the sweetener according to the invention may be stevia or a stevia extract. In one embodiment, the liquid cream substitute comprises between 20 and 50% by weight of sugars, for example, those having ten or fewer monosaccharide units such as maltodextrin, sucrose, lactose, fructose, and glucose. For example, the cream substitute may comprise between 20 and 50% by weight of sucrose. In one embodiment, the liquid cream substitute is free of sucrose. In one formulation, the liquid cream substitute is free of added solid particle bleaches; for example, the liquid cream substitute is free of solid particle bleaches. The oil droplets in the emulsion of the liquid cream substitute interact with the light falling on the cream substitute, making it appear white. It is advantageous that the cream substitute The liquid of the present invention provides an emulsion that appears white and maintains its whiteness during storage without the need to add solid particle bleaches. Emulsions that separate, cream (droplets that rise to the top), or have droplets that merge lose their white appearance, but the combination of phospholipids, galena gum, bicarbonate, and air in the claimed levels provides an emulsion with good stability, maintaining its white appearance. Solid particle bleaches such as titanium dioxide provide excellent whitening power, but are avoided by some consumers who consider them synthetic. The liquid cream substitute of the invention has good stability; for example, it can have a shelf life of at least 6 months at 4, 20, or 30°C. In one embodiment, the liquid cream substitute is shelf-stable; for example, it can have a shelf life of at least 6 months at 20°C. It is advantageous that the liquid cream substitute of the invention is stable without refrigeration. It is also advantageous that the composition of the liquid cream substitute is able to withstand heat treatments necessary to eliminate or reduce deterioration. In one embodiment, the liquid cream substitute can be an aseptically packaged cream substitute. One aspect of the invention provides a beverage comprising the liquid cream substitute of the invention, for example, a coffee beverage, a tea beverage, a cocoa or chocolate beverage, or a maiteadá beverage. In one embodiment, the beverage 5 is a ready-to-drink beverage. A ready-to-drink beverage is understood to be a beverage in liquid form ready for consumption without the further addition of liquid. For example, the beverage of the invention may be a beverage comprising water, a beverage-forming component, and a sufficient quantity of the liquid cream substitute of the invention to provide whitening, good texture, and mouthfeel. One aspect of the invention provides a process for preparing the liquid cream substitute of the invention comprising: dissolving the ingredients defined in claim 1 in hot water with stirring; sterilizing the composition by using ultra-high temperature (UHT) treatment; and homogenizing the composition, wherein the homogenization is performed before UHT treatment, after UHT treatment, or both before and after UHT treatment.The UHT treatment can be, for example, a treatment of between 3 and 12 seconds at between 130 and 150 °C. In one embodiment, the liquid cream substitute can be aseptically filled into a container, which is then aseptically sealed. The liquid cream substitute can be cooled before being filled into a container. For example, the aseptic filling can be carried out at 0-10 °C. Those skilled in the art will understand that they can freely combine all the features of the present invention described herein. In particular, the features described for the product of the present invention can be combined with the process of the present invention and vice versa. Furthermore, the features described for different embodiments of the present invention can be combined.Where known equivalents exist for the specific characteristics, such equivalents are incorporated as if they had been specifically mentioned in this description. 25 Other advantages and features of the present invention are evident a. based on non-limiting figures and examples. Examples Liquid cream substitutes were produced as described below. Example 1 A 1% w / w hot coffee solution (90-95°C) was prepared using hard water (350 ppm calcium carbonate hardness). Liquid cream substitutes were produced as described below. 30 kg of sugar, 500 g of sodium caseinate, 200 g of sunflower lecithin (deoil-free powder, phospholipid content > 97%, Cargili), 30 g of galane gum with high ethyl content (Kelcqgel LH®, CPKelco), 100 g of sodium bicarbonate (comprising 73 g of carbonate) and 200 g of potassium stratum (comprising 123 g of stratum) were added to 50 kg of hot water (~75°C) under high stirring. Next, 8 kg of high-oleic soybean oil were added to the liquids after stirring. Then, additional water was added to adjust the total amount to 100 kg. The liquid cream substitute was pre-homogenized at 135 / 35 bar, UHT treated for 10 seconds at 140 °C, homogenized at 135 / 35 bar, and cooled. The liquid cream substitute was then aseptically filled into bottles. The physicochemical stability and sensory parameters of the liquid cream substitute and the coffee beverage with the added liquid cream substitute were evaluated by trained papermakers. No phase separation (creaming, deoiling, marbling, etc.) was found, nor was virtually any change in viscosity observed during storage. A good visual appearance, whitening, mouthfeel, smooth texture and a good taste with no "unpleasant" flavor were found in the beverage when the liquid cream substitute was added to the hot coffee. Example 2 A liquid cream substitute was prepared as in Example 1 but using 1 kg of sodium caseinate. The physicochemical and sensory stability of the creamer and coffee beverages containing the liquid creamer were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.) or gelation was observed during storage. The beverage exhibited a good visual appearance, whitening, mouthfeel, smooth texture, and a pleasant taste with no unpleasant aftertaste when the liquid creamer was added to the coffee. gteffltíO A liquid cream substitute was prepared as in Example 1, but using 1.5 kg of sodium caseinate. The physicochemical and sensory stability of the creamer and coffee beverages with the added liquid creamer were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.) or gelation was observed during storage. The beverage exhibited a good visual appearance, whitening, mouthfeel, smooth texture, and a pleasant taste with no unpleasant aftertaste. SgmnMlÜSm A liquid cream substitute was prepared as in Example 1, but using 400 g of sodium casein. The physicochemical and sensory stability of the cream substitute and coffee beverages with added liquid cream substitute were evaluated by trained testers. Phase separation (cream formation) was observed during storage. Example 5 (comparative) A liquid cream substitute was prepared as in Example 1, but using 1.7 g of sodium caseinate. The physicochemical and sensory stability of the creamer and coffee beverages with the added liquid creamer were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.), gelation, or virtually no change in viscosity was observed during storage. However, fading was detected when the liquid creamer was added to coffee. Example β A liquid cream substitute was prepared as in Example 2< but using 500 g of sunflower lecithin. The physicochemical and sensory stability of the creamer and coffee beverages with the added liquid creamer were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.) or gelation was observed during storage. The beverage exhibited a good visual appearance, whitening, mouthfeel, smooth texture, and a pleasant taste with no unpleasant aftertaste when the liquid creamer was added to the coffee. Example 7 (comparative) S A liquid cream substitute was prepared as in Example 2, but with g of sunflower tecitin. The physicochemical and sensory stability of the cream substitute and coffee beverages containing the liquid cream substitute were evaluated by trained panelists. No phase separation (creaming, deoiling, marbling, etc.) was observed during storage. Example 8 (comparative) A liquid cream substitute was prepared as in Example 2, but with 800 g of sunflower lecithin. The physical and sensory stability of the creamer and coffee beverages with the added liquid creamer were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.) or gelation was observed during storage. However, a greenish color and unpleasant taste were detected when the liquid creamer was added to coffee. Example 9 A liquid cream substitute was prepared as in Example 2, but with 300 g of canola lecithin (oil-defatted powder, tospholipid content > 97%, Cargill). No phase separation (creaming, defatting, marbling, etc.) or geladon was observed during storage. The beverage exhibited a good visual appearance, whitening, mouthfeel, smooth texture, and a pleasant taste with no unpleasant aftertaste when the liquid creamer was added to the coffee. & Example 10 (comparative) A liquid cream substitute was prepared as in Example 2, pear with 800 g of canola lecithin. The physicochemical and sensory stability of the cream substitute and coffee beverages with the added liquid cream substitute were evaluated by trained panelists. No phase separation (creaming, defatting, marbling, etc.) or gelation was observed during storage. However, a greenish color and unpleasant taste were detected when the liquid cream substitute was added to coffee. Example 11 (comparative) A liquid cream substitute was prepared as in Example 2, but using 15 g of high acyl galana gem. The physicochemical and sensory stability of the cream substitute and coffee beverages with added liquid cream substitute were evaluated by 20 trained panelists. Phase separation (cream formation) was observed during storage. Example 12 (comparative) A liquid cream substitute was prepared as in Example 2, but using 50 g of high acyl galana gem. The physicochemical and sensory stability of the cream substitute and coffee beverages with added liquid cream substitute were evaluated by trained laboratory personnel. Gelation of the cream substitute was observed during storage. Example 13 A liquid cream substitute was prepared as in Example 2, but using 1 kg of micellar casein (Leprlno Foods Dairy Products Go) instead of sodium caseinate. The physicochemical and sensory stability of the creamer and 1Q coffee beverages with the liquid creamer added were evaluated by trained testers. No phase separation (creaming, defatting, marbling, etc.) or deterioration was observed during storage. A good visual appearance, whitening, mouthfeel, smooth texture, and a pleasant taste with no unpleasant aftertaste were found in the beverage when the liquid creamer was added to the coffee. Example 14 Liquid cream substitutes were prepared as in Example 2, but varying the ratio between sodium bicarbonate and potassium citrate. The physicochemical and sensory stability of the creamer and coffee beverages containing the liquid creamer were evaluated by trained panelists. The evaluation results are shown in Figure 1. Regions A, B, C, and F were unacceptable. Region A, where potassium citrate was > 0.4 wt% (citrate > 0.24 wt%), indicated unpleasant chemical and bitter flavors. Region B, where sodium bicarbonate was < 0.1 wt% (bicarbonate < 0.07 wt%), gave an unpleasant sour taste note. Region C had a sour taste note along with Fading defects caused by water hardness and low pH were observed. Rule F, where potassium phosphate < 0.2% by weight (potassium phosphate < 0.12% by weight), indicated fading defects due to water hardness. Good results were obtained in regions D and E, with the best results in region D. Good physicochemical stability was found for the liquid cream substitutes, as well as good visual appearance, whitening, mouthfeel, smooth texture, and a good taste without any "unpleasant" flavor in the beverage when the liquid cream substitute was added to coffee, for the following combination of sodium bicarbonate and potassium nitrate ranging from 0.1 to 0.2 and Ola 0.4% w / w, respectively, which is bicarbonate and citrate ranging from 0.07 to 0.15 and from 0.12 to 0.24% w / w, respectively.

Claims

1. Liquid cream substitute comprising casein-based protein, phospholipids, gellan gum, bicarbonate, citrate, and oil, characterized in that 5 the casein-based protein is present at a level between 0.45 and 155%, phospholipids are present at a level between 0.1 and 0.7%, gellan gum is present at a level between 0.02 and 0.04%, bicarbonate is present at a level between 0.07 and 0.15%, citrate is present at a level between 0.12 and 0.24%, and oil is present at a level between 6 and 16%; all percentages are as a percentage by weight of the liquid cream substitute.

2. A liquid cream substitute according to claim 1 15 characterized in that the casein-based protein is selected from the group consisting of caseinates, micellar casein and combinations thereof.

3. A liquid cream substitute according to claim 1 or claim 2 containing less than 0.001% by weight of monoacylglycerols, diacylglycerols, and diacetiated tartaric acid esters of monoglycerides. 20 4. A liquid cream substitute according to any one of claims 1 to 3 containing less than 0.001% by weight of phosphate salts.

5. A liquid cream substitute according to any one of claims 1 to 4 containing less than 0.001% by weight of polysaccharides other than gellan gum.

6. A liquid cream substitute according to any one of claims 1 to 5 characterized in that galana gum is a high-acid-content gelana range.

7. A liquid cream substitute according to any one of claims 1 to 6 characterized in that the phospholipids are comprised within sunflower lecithin or rapeseed lecithin.

8. A liquid cream substitute according to any one of claims 1 to 7 characterized in that the oil is selected from the group consisting of cocoa oil, high oleic cinnamon oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil and combinations thereof.

9. A liquid cream substitute according to any one of claims 1 to 8 comprising a sweetener selected from the group consisting of sucrose, fructose, glucose, allutose, sorbitol, maltitol, erythritol, mogrosides, steviol glycosides and combinations thereof.

10. A liquid cream substitute according to any one of claims 1 to 9 characterized in that the cream substitute is free from added solid particle bleaches.

11. A liquid cream substitute according to any one of claims 1 to 10 characterized in that the cream substitute is a shelf-stable liquid cream substitute.

12. Beverage comprising a liquid cream substitute according to any one of claims 1 to 11.

13. A beverage in accordance with claim 12, which is a ready-to-drink coffee beverage, 14. A process for preparing the liquid cream substitute according to any one of 1 to 11 comprising: dissolving the ingredients defined in claim 1 in hot water with agitation; sterilizing the composition using ultra-high temperature (UHT) treatment; homogenizing the composition; characterized in that the homogenization is performed before the UHT treatment, after the UHT treatment, or before and after the UHT treatment.

15. A process according to claim 14, characterized in that the liquid cream substitute is aseptically filled into a container, which is then aseptically sealed.